From Jamie’s Ministry of Food
2 chunky trout fillets skin on, scaled, and bones removed
sea salt and freshly ground black pepper
a pat of butter
a few big handfuls of spinach
To prepare your trout:
Put a non-stick frying pan on medium to high heat. Sprinkle the trout fillets with some salt and pepper and drizzle with olive oil. Rub both sides of the fish until well-coated.
To cook your trout:
When the pan is nice and hot, add your trout fillets, skin side down, and cook for 3 minutes until crisp. While cooking, shake the pan around a little. When the heat has crept up nearly to the top of the fish and you think they’re ready, flip the fillets over for 30 seconds to cook from the other side-this will give you a crisp skin and a soft flakiness to the insides. Remove from the heat and place on your serving plates, skin side up. Add the butter and the spinach to the pan with a sprinkling of salt and pepper and place back on the heat. Keep moving the spinach around for just a minute using a pair of tongs. When it has wilted it’s ready to come off of the heat.
Serve your fillets with the spinach and lemon wedges for squeezing over.